My brown butter snickerdoodles are sinfully scrumptious and easy to make. I use a handful of basic ingredients to whip up a batch of the best, amazingly fluffy, chewy cookies.
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My Recipe for Brown Butter Snickerdoodles
Homemade snickerdoodles are famous for their rich, caramel like flavor tinged with the warmth of cinnamon and nutmeg. My browned butter snickerdoodles take the concept to the next level with the addition of rich, toasty browned butter.
I created this recipe to be great for the holidays and easy enough to whip up any time of year. Find out everything you need to know to make the best possible brown butter snickerdoodles, plus some exciting ideas to make the recipe your own. Have fun, be creative, and enjoy!
How to Make Brown Butter Snickerdoodles
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place a small saucepan over medium heat. Add the butter and melt, stirring occasionally for about 5-7 minutes or until it starts to smell nutty and turns a light golden brown. Remove from heat immediately and transfer to a large, heatproof bowl.
STEP TWO: Add ¼ cup of granulated sugar and the brown sugar to the butter bowl and mix well to combine. Whisk in the vanilla extract and egg until fully incorporated.
STEP THREE: Use a separate bowl to combine the flour, baking powder, baking soda, cream of tartar, salt, nutmeg, and ½ a teaspoon of cinnamon.
STEP FOUR: Now, add the dry ingredients to the bowl with the wet ingredients. Stir gently until just combined and there are no more large lumps. Cover the bowl, transfer it to the refrigerator, and allow the dough to chill for at least an hour.
STEP FIVE: Preheat your oven to 350 degrees F. Line two large cookie sheets with parchment paper and set aside. Use a new small bowl to mix together ½ teaspoon of cinnamon and the other ¼ cup of granulated sugar.
STEP SIX: Scoop out portions of dough that are about 2 tablespoons worth and use your hands to roll them into smooth balls. Take each dough ball and roll it in the cinnamon sugar bowl, ensuring that it is completely and evenly covered on all sides.
STEP SEVEN: Transfer the sugared dough balls to the lined baking sheets, leaving at least 2 inches of space between each. Gently press down to make each into a ⅓ inch tall disc.
STEP EIGHT: Place the cookies in the oven and bake for approximately 12-15 minutes. You want the centers to be set and the edges to be a light golden brown. Aim for 12 minutes if you want chewy snickerdoodles or closer to 15 minutes if you prefer them crunchier.
STEP NINE: Leave the browned butter snickerdoodles on the cookie sheet for 5 minutes to cool. After that, transfer them to a wire rack to continue cooling.
Tips For The Best Brown Butter Snickerdoodles
- Brown the butter. I find this step is crucial for the richest, toastiest taste possible.
- Use baking soda and baking powder. I use both in this recipe to get soft, chewy, and perfectly fluffy brown butter snickerdoodle cookies.
- Chill the dough. If the butter is still too soft, the dough will spread way too much in the oven.
- Bake at the correct temp. Allow the oven to preheat fully, and never stick a tray of browned butter snickerdoodles in a cold oven. It also doesn’t hurt to occasionally confirm oven temp with a thermometer!
Brown Butter Snickerdoodle Variations
- Toss in a few of your favorite add-ins like dried fruit, nuts, or chocolate chips. My favorite is caramel chips.
- Add some extra spices and flavors like maple, pumpkin spice, or chai spice. I love adding a little pumpkin spice to the batter.
- Not a fan of the tang in your cookies? You can replace the cream of tartar with baking powder. Just be aware that the flavor will be slightly altered.
- Add an icing or frosting like this Peanut Butter Icing or Cool Whip Cream Cheese Frosting
- Combine nutty browned butter goodness with the fall flavor of my Pumpkin Snickerdoodles.
More Easy Cookie Recipes
- Snickerdoodle Recipe Without Cream of Tartar
- Three Ingredient Peanut Butter Cookies
- Lemon Curd Cookies
- Crinkle Cookies
- Strawberry Jam Cookies
- No Spread Sugar Cookies
- Slice and Bake Cookies
- Fruitcake Cookies
What Does Browned Butter Do In Cookies?
Browned butter snickerdoodles rely on browned butter to add a complex, rich, and nutty flavor. The process of browning your butter gently removes moisture and concentrates the deep, sumptuous flavors naturally present in the butter.
Why Is My Brown Butter Not Turning Brown?
If my butter is not browning properly, I usually need to increase the heat. Each stove is different, so I always check to make sure the butter is around 350 degrees F when browning it.
Why Is Cream Of Tartar Used In Homemade Snickerdoodles?
Cream of tartar adds a slightly tangy flavor and gives homemade snickerdoodles a unique flavor.
Texture-wise, this ingredient is the best for making cookies fluffy and chewy at the same time, which is why I use it in my brown butter snickerdoodle recipe!
Other Delectable Dessert Recipes You’ll Love:
- Pecan Pie
- Pineapple Upside Down Cake
- Strawberry Crunch
- Peanut Butter Fudge
- No Bake Cheesecake
- Lemon Bars
Brown Butter Snickerdoodles
Ingredients
- 10 tablespoons butter
- ½ cup light brown sugar
- ½ cup granulated sugar divided
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon ground cinnamon divided
- ½ teaspoon baking powder
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
Instructions
- Melt the butter in a small saucepan over medium heat, stirring occasionally until it starts to turn golden brown and smell nutty, about 5-7 minutes. Immediately remove the pan from the heat and pour the butter into a large heatproof bowl.
- Add the brown sugar and ¼ cup granulated sugar to the melted brown butter and whisk to combine.
- Next add the egg and vanilla extract. Mix to combine.
- In a separate bowl, whisk together the flour, 1/2 teaspoon of cinnamon, baking powder, cream of tartar, baking soda, salt, and nutmeg.
- Add the dry ingredients to the wet ingredients and just until incorporated and no large lumps of flour remain.
- Cover the cookie dough and transfer it to the fridge to chill for 1 hour.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a small bowl, mix together the remaining 1/4 cup of granulated sugar and 1/2 teaspoon of cinnamon.
- Scoop out 2-tablespoon sized portions of cookie dough and roll them into smooth balls.
- Roll each ball in the cinnamon sugar mixture, making sure it’s evenly coated on all sides.
- Place the cookie dough balls on the prepared baking sheet, making sure to leave at least 2” of space between each once. Press the dough balls down into a ⅓” tall disc.
- Bake the cookies for 12-15 minutes, or until the edges are golden brown and the center is set. For chewy snickerdoodles, I recommend 12 minutes. For crunchy snickerdoodles, bake the cookies for 15 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
